Hiziki with tofu, carrots and green beans

As a sidedish for my lunch I picked another recipe from Wieke´s cookbook (I am trying out several recipes from this cookbook lately, as I really need new meal ideas), this time a hiziki seaweed recipe (actually the recipe called for arame, but I didn´t have that one). I soaked a small handful of hiziki for about half an hour (but less will do), then I changed the water (you can use the soaking water, but then the fishy seaweed taste is stronger, which my boyfriend dislikes :-D) and placed the seaweed in a little pot, with water just to cover. I added half a tablespoon of shoyu and half a tablespoon of mirin and simmered for about half an hour until the liquid evaporated. Meanwhile I shortly blanched chopped up green beans and carrot matchsticks, keeping them crispy. In another small pot I crumbled up about 100 g of firm tofu and simmered it under a lid with 1 tablespoon of ume plum vinegar (you can add water if it sticks too much). At the end I mixed all together. It looked something like this….



I ate the hiziki with nishime vegetables flavoured with barley miso, a carrot top condiment (made by long simmering of chopped carrot tops with shiro miso and water) and with teff. Don´t you think the tiny teff grains looks supercute??

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Filed under Recipes, Sea vegetable dishes, Tofu and tempeh dishes

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